June 05, 2009 (Routine)

• 2-303.11 - Employee wearing watch while working with food.
  Ensure employees are not wearing jewelry/watches on their arms and hands while preparing food. This section does not apply to medical alert jewelry or a plain ring such as a wedding band.
• 3-304.12A - In-use utensils improperly stored between use (handle of scoop used to dispense sugar was stored with the handle in contact with the sugar).
  Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food storage container. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food contact surface of the food preparation table or cooking equipment are cleaned and sanitized. 4) In running water of sufficient velocity to flush particulates to the drain, if used with moist food such as ice cream or mashed potatoes. 5) In a clean, protected location if the utensils, such as ice scoops, are used only with a food that is not potentially hazardous. or 6) In a container of water if the water is maintained at a temperature of at least 140F and the container is cleaned at a frequency as specified under 6-602.11(d)(7).
• 3-304.14B2 - Corrected During Inspection Repeat Wiping cloths improperly stored between use (some cloths not stored in sanitizer solution).
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use. Use clean wet wiping cloths for wiping spills from food-contact and nonfood-contact surfaces of equipment.
• 3-501.16A2 - Corrected During Inspection Critical Foods cold holding at improper temperatures: grilled chicken/47~50 (4 containers made yesterday and today); shredded cheese/47~50F.
  Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria.
• 4-402.11A - Handwashing sink in front service area is not sealed to the wall.
  Seal this handwashing sink to the wall with caulk.
• 4-501.11A - 2-door fridge located across from the 3-comp sink is not maintaining ambient and food temperatures of 41F or below.
  Adjust/repair/replace the unit so that it maintains ambient and food temperatures of 41F or below.
• 5-202.13 - Critical The mop sink has a hose splitter after the vacuum breaker. The hose splitter creates backpressure which can cause the vacuum breaker to fail. This is a backflow problem because the hose extends below the flood level rim of the mop sink.
  Implement one of the following: Install a vacuum breaker between the red hose and the hose splitter; or remove the hose splitter; or cut the hose so that it does not extend below the flood level rim of the mop sink.
• 6-501.110A - Employees are not using the dressing rooms or lockers provided (employee belongings such as purse stored on top of single service items).
  Employees that regularly change their clothes in the establishment should use the dressing room or lockers provided.

February 12, 2009 (Routine)

• 3-304.15A1 - Corrected During Inspection Observed used glove stored with other utensils.
  Discard gloves when changing tasks and wash hands when changing from raw food to ready-to-eat (RTE) food preparation to prevent cross contamination. Single-use gloves shall be used for only one task such as working with RTE food or with raw
• 3-305.11A3 - Observed boxes of foods stored on the floor in the WIF.
  Elevate food storage onto approved shelving with minimum 6" legs or casters.
• 6-202.14 - Corrected During Inspection Observed employee bathroom door open.
  Provide toilet rooms that are completely enclosed. Completely enclosed toilet facilities minimize the potential for the spread of disease by the movement of flies and other insects between the toilet facility and food preparation areas.

November 12, 2008 (Routine)

• 2-401.11A - Corrected During Inspection Critical Observed employee's drinking cup stored at a prep counter without lid nor straw.
  Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands, (2) The container, and (3) Exposed food, clean equipment, utensils, and linens and unwrapped single-service items.
• 3-304.14B2 - Observed wet cloth not stored in sanitizing solution.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use. Use clean wet wiping cloths for wiping spills from food-contact and nonfood-contact surfaces of equipment.
• 4-501.12 - Observed cutting board at the prep sink scored heavily.
  Resurface or replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized .
• 4-901.11A - Observed wet nesting of containers.
  Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.
• 5-202.12A2 - Corrected During Inspection Observed hot water faucet turned off at the handsink near the cashier.
  Make the necessary adjustments to valves and lines serving the handsink to provide water of at least 100F to allow more effective removal of fatty soils encountered in kitchens.
• 6-202.14 - The toilet room is not provided with a self-closing door.
  Provide a self-closer for the toilet room door. Completely enclosed toilet facilities minimize the potential for the spread of disease by the movement of flies and other insects between the toilet facility and food preparation areas.
• 6-501.16 - Corrected During Inspection Repeat Observed mop not hung up to air dry.
  Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.

August 05, 2008 (Routine)

• 4-601.11A - Critical The following utensils were observed soiled to sight and touch: gaskets of the ice machine.
  Clean and sanitize these surfaces for food contact.
• 5-205.15A - Corrected During Inspection Critical Observed no hot water at the handsink in the cashier's area.
  All repairs to plumbing equipment and lines are to be in accordance with the law. Properly repair the equipment.
• 7-201.11A - Corrected During Inspection Critical Observed a bottle of vegetable oil stored next to chemicals (next to the handsink).
  Containers of toxic chemicals must be separated by spacing or partitioning to prevent contamination of food, equipment, utensils, linens or single service items.

April 24, 2008 (Routine)

• 3-305.11A3 - Food stored on the floor and/or food stored less than 6" above the floor in Walkin freezer.
  Elevate food storage onto approved shelving with minimum 6" legs or casters.
• 4-501.11A - Observed Traulsen cooler in defrost mode at a frequency that does not allow proper operation of the cooler.
  Repair the cooler to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Parts 4-1 and 4-2 of the Food Code. If unable to repair the equipment, replace the unit.
• 4-602.13 - The nonfood contact surface of the following had accumulations of grime and debris: exterior gasket of the ice machine.
  Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
• 6-501.16 - Mops and brooms are not hung up to air dry.
  Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.

January 14, 2008 (Follow-up)

January 14, 2008 (Routine)

• 3-305.11A3 - Food stored on the floor and/or food stored less than 6" above the floor in the Walkin freezer.
  Elevate food storage onto approved shelving with minimum 6" legs or casters.
• 6-202.14 - Corrected During Inspection The toilet room is not completely enclosed.
  Provide toilet rooms that are completely enclosed. Completely enclosed toilet facilities minimize the potential for the spread of disease by the movement of flies and other insects between the toilet facility and food preparation areas. Door closed.
• 6-501.11 - Observed ceiling panel damaged above the soda station.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.

October 01, 2007 (Routine)

• 4-204.112B - There was no temperature measuring device located in the salad prep cooler.
  Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
• 4-601.11A - Critical The following utensils were observed soiled to sight and touch: gaskets are soiled with food debris at 2-door prep cooler.
  Clean and sanitize these surfaces for food contact.
• 4-901.11A - Clean food containers were found stacked while wet after cleaning and chemical sanitization.
  Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.

June 19, 2007 (Routine)

• 2-401.11A - Corrected During Inspection Critical Observed an employee eating in the prep room.
  All food employees must eat in the designated break area away from food preparation/handling areas to prevent cross contamination.
• 3-305.11A3 - Food stored on the floor and/or food stored less than 6" above the floor in the Walkin freezer.
  Elevate food storage onto approved shelving with minimum 6" legs or casters.
• 4-203.12B - The ambient (air/water) temperature measuring device located in the Salad prep cooler is not accurate.
  Provide a temperature measuring device that is accurate within +/- 3 degrees Fahrenheit in the intended range of use.
• 4-204.112B - There was no temperature measuring device located in the chicken prep cooler.
  Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
• 4-602.13 - The nonfood contact surface of the following had accumulations of grime and debris\: exterior rim of ice machine.
  Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
• 6-303.11A - Inadequate light was noted in the Hoshizaki 4-door cooler.
  Provide at least 10 foot candles at a distance of 30 inches from the floor in the walk-in refrigeration units and dry storage areas and in other areas and rooms during periods of cleaning.
• 6-501.11 - Physical structure is not maintained in good repair. Observed wall tile missing above the bathroom.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 7-201.11A - Critical Containers of chemical bottle (purple solution) are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
  Containers of toxic chemicals must be separated by spacing or partitioning to prevent contamination of food, equipment, utensils, linens or single service items.

March 20, 2007 (Critical Procedures)

• 2-401.11A - Corrected During Inspection Critical Open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
  Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands, (2) The container, and (3) Exposed food, clean equipment, utensils, and linens and unwrapped single-service items.
• 3-501.15A - Corrected During Inspection Critical The methods used for cooling were not adequate. An employee was putting hot stacked chicken in the refrigerator covered up.
  Cool foods by the following methods: a. Placing food in shallow pans with a product depth of 4 inches or less. b. Separating food into smaller thinner portions, cut meats down to 2-4 pound pieces. c Using rapid chill cooling equipment (blast freezing)
• 5-103.11B3 - Corrected During Inspection Critical Repeat Hot water generation and distribution systems are not sufficient to meet the peak hot water demands throughout the food establishment.
  Provide a hot water generation and distribution system to meet the peak hot water demand throughout the food establishment.

November 28, 2006 (Routine)

• 2-402.11 - Corrected During Inspection Repeat Employees observed working in the food service area without proper hair restraints.
  Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food clean equipment, utensils, and linens.
• 4-204.112B - There was no temperature measuring device located in the shake mix machine.
  Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
• 4-601.11A - Critical The following utensils were observed soiled to sight and touch: inside of the chicken thaw unit.
  Clean and sanitize these surfaces for food contact.
• 4-702.11 - Critical The food-contact surfaces of equipment and utensils were not observed being sanitized after being washed and rinsed.
  After cleaning and rinsing food-contact surfaces and utensils, they shall be effectively sanitized before coming in contact with food and before use.
• 5-103.11B3 - Corrected During Inspection Critical Hot water generation and distribution systems are not sufficient to meet the peak hot water demands throughout the food establishment.
  Provide a hot water generation and distribution system to meet the peak hot water demand throughout the food establishment.
• 5-203.11A - Critical There are not an adequate number of handwashing lavatories on site. (See 5-204.11A) One handsink was labeled 'Do not use" because the drain was backed up.
  Install additional lavatories to increase the employee's opportunity to wash hands routinely. Prior to installing additional plumbing fixtures the permit holder must apply and gain approval through the necessary regulatory agencies.
• 5-205.15B1 - Plumbing connections at the mop sink was leaking.
  Plumbing systems and components shall be maintained in good repair.
• 5-205.15B2 - The floor drain under the food prep sink was stopped up and not useable.
  Plumbing systems and components shall be maintained in good repair.
• 7-201.11B - Corrected During Inspection Critical Spray bottles of cleaning chemicals were stored over food equipment and not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
  Containers of toxic chemicals must be located in an area that is not above food, equipment, utensils, linens or single service items.

July 20, 2006 (Routine)

• 11-2-24A - Critical There is no certified food manager on duty.
  It is unlawful to operate a food service establishment unless it is under the immediate control of a valid Northern Virginia Certified Food Manager.
• 2-402.11 - Corrected During Inspection One food handler was working in the food service area without proper hair restraint.
  Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food clean equipment, utensils, and linens.
• 3-304.14B2 - Wiping cloths improperly stored between use.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use. Use clean wet wiping cloths for wiping spills from food-contact and nonfood-contact surfaces of equipment.
• 3-305.11A3 - Repeat Food stored on the floor and/or food stored less than 6" above the floor in the walk-in freezer.
  Elevate food storage onto approved shelving with minimum 6" legs or casters.
• 4-501.11A - The inside of the door of the ice machine had rust build-up on it.
  Remove the rust.
• 4-501.11B - The gasket on the freezer door (cook line) was deteriorated.
  Repair or replace the gasket in accordance with the manufacturer's specifications.
• 4-602.13 - Repeat The nonfood contact surface of the cook line refrigerator door gasket had accumulations of grime and debris.
  Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
• 5-203.14A - Critical The spray nozzle was attached to the mop sink hose.
  Remove the spray nozzle or install the appropriate backflow prevention device.
• 6-302.11 - Corrected During Inspection Toilet tissue was not present at each toilet.
  To minimize hand contact with fecal waste, toilet tissue is necessary for hygienic cleaning following use of toilet facilities. Toilet tissue must be supplied to meet the demand.

March 29, 2006 (Routine)

• 4-602.13 - The nonfood contact surface of the gaskets on the reach-in refrigerator in the cooking area had accumulations of grime and debris.
  Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
• 4-903.11C - Corrected During Inspection Single use bottles for iced tea and lemonade were observed stored unprotected at the storage area.
  Store items in the original protective package to protect from contamination until used.
• 6-303.11C - Inadequate light was noted in the back food prep area.
  Provide at least 50 foot candles at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor.
• 6-501.12A - Walls and refrigeration components in the walk-in were noted in need of cleaning.
  All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food.

December 13, 2005 (Follow-up)

December 13, 2005 (Routine)

• 3-305.11A3 - Repeat Food stored on the floor and/or food stored less than 6" above the floor in the walk-in refrigerator and freezer.
  Elevate food storage onto approved shelving with minimum 6" legs or casters.
• 4-501.11B - Repeat There was some rust build-up on the stainless steel parts inside the ice machine door opening.
  Remove the rust.
• 4-903.11A1 - A case of waffle fry boxes was stored directly next to the handsink.
  Store items in a clean, dry location where they are not exposed to splash, dust or other contamination and are at least 6 inches above the floor.
• 5-103.11A2 - Critical There is no hot water in this establishment. Hot water was 89F. There is not a sufficient water supply to this facility for proper sanitization within this food service establishment.
  Close the establishment for an imminent health hazard. (See section 8-404.11) Hot water must be provided at 110F all times of operation for proper handwashing and warewashing.
• 6-301.14 - Repeat A sign or poster that notifies food employees to wash their hands is not provided at all handwashing lavatories used by food employees.
  Provide a sign or poster at all handwashing lavatories used by food employees to notifiy them to wash their hands.
• 7-201.11B - Corrected During Inspection Critical Repeat Container of coffee urn cleaner was not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items. It was stored in the cabinet with food and food equipment.
  Containers of toxic chemicals must be located in an area that is not above food, equipment, utensils, linens or single service items.

August 23, 2005 (Routine)

• 11-2-24A - Critical Repeat There is no certified food manager on duty.
  It is unlawful to operate a food service establishment unless it is under the immediate control of a valid Northern Virginia Certified Food Manager.
• 2-402.11 - Corrected During Inspection Tow employees observed working in the food service area without proper hair restraints.
  Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food clean equipment, utensils, and linens.
• 3-304.14B2 - Wiping cloths improperly stored between use.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use. Use clean wet wiping cloths for wiping spills from food-contact and nonfood-contact surfaces of equipment.
• 3-305.11A3 - Food stored on the floor and/or food stored less than 6" above the floor in the walk-in freezer and walk-in refrigerator.
  Elevate food storage onto approved shelving with minimum 6" legs or casters.
• 4-501.11B - Repeat 1. There was some rust build up on the ice machine door seal. 2. One of the reach-in refrigerator doors was off the unit and needs to be repaired. 3. The door gasket on one of the freezer doors is damaged and needs to be replaced.
  Remove the rust.
• 4-903.11A3 - Cases of single service items were found not stored 6 inches above the floor in the storage area.
  Store items in a clean, dry location where they are not exposed to splash, dust or other contamination and are at least 6 inches above the floor.
• 6-301.14 - A sign or poster that notifies food employees to wash their hands is not provided at all handwashing lavatories used by food employees. There was no sign at the handsink behind the front counter. I left a sign with the manager on duty.
  Provide a sign or poster at all handwashing lavatories used by food employees to notifiy them to wash their hands.
• 7-201.11B - Critical Containers of coffee machine cleaning tablets were stored in with sugar packets in the cabinets behind the front counter and are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
  Containers of toxic chemicals must be located in an area that is not above food, equipment, utensils, linens or single service items.

May 23, 2005 (Follow-up)

• 11-2-24A - Critical Repeat There is no certified food manager on duty.
  Obtain a CFM card within 7 days. It is unlawful to operate a food service establishment unless it is under the immediate control of a valid Northern Virginia Certified Food Manager.
• 4-602.13 - Repeat The nonfood contact surface of several refrigerator door handles had accumulations of grime and debris. Not all the door handles have been cleaned or are being kept clean.
  Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
• 5-203.14A - Corrected During Inspection Critical Repeat Backflow prevention on the mop sink is inadequate. A hose with an attached hand sprayer gun connected to the faucet. This faucet is protected by an atmospheric vacuum breaker, which is inadequate in this installation. An additional atmospheric vacuum breaker was installed and present on 5/23/05, but this is still inadequate. The sprayer nozzle was removed.
  Install a pressure vacuum breaker or a dual check valve with an intermediate atmospheric vent, or remove the hand sprayer gun.

May 10, 2005 (Routine)

• 11-2-24A - Critical Repeat There is no certified food manager on duty.
  Obtain a CFM card within 7 days. It is unlawful to operate a food service establishment unless it is under the immediate control of a valid Northern Virginia Certified Food Manager.
• 2-301.14F - Corrected During Inspection Critical A food employee failed to wash his or her hands during food preparation when changing tasks. The manager handled raw chicken product, then cooked ready-to-eat chicken without changing gloves or washing hands.
  This was corrected by talking with the manager and him discarding the ready-to-eat chicken. Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use a
• 2-301.14G - Corrected During Inspection Critical A food employee failed to wash his or her hands when switching between working with raw food and ready to eat food. A food employee handled raw chicken, then fresh lettuce for salads without properly washing her hands.
  This was corrected by talking with the employee and having her properly wash her hands. Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use a
• 4-501.11B - The door on one of the refrigeration units is in need of repair. It does not stay closed by itself.
  Repair or replace the door in accordance with the manufacturer's specifications.
• 4-501.12 - The cutting board being used to cut lettuce is heavily scratched and scored and stained. The food contact surface is no longer easily cleaned and sanitized due to condition.
  Resurface or replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized .
• 4-602.13 - The nonfood contact surface of the shelving for clean equipment had accumulations of grime and debris. The walk-in door handles and the reach-in door handles were not clean with accumulations of food and debris.
  Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
• 4-903.11A2 - Waffle fry boxes stored on the prep line were not being stored so that they were adequately protected from contamination. There was food and debris on the boxes.
  Store items in a clean, dry location where they are not exposed to splash, dust or other contamination and are at least 6 inches above the floor.
• 5-203.14A - Critical Backflow prevention on the mop sink is inadequate. A hose with an attached hand sprayer gun connected to the faucet. This faucet is protected by an atmospheric vacuum breaker, which is inadequate in this installation.
  Install a pressure vacuum breaker or a dual check valve with an intermediate atmospheric vent, or remove the hand sprayer gun.

January 04, 2005 (Routine)

• 11-2-24A - Critical Repeat There is no certified food manager on duty.
  It is unlawful to operate a food service establishment unless it is under the immediate control of a valid Northern Virginia Certified Food Manager.
• 4-903.11A2 - Coffee filters were found where they were exposed to splash, dust, or other contamination in storage.
  Store items in a clean, dry location where they are not exposed to splash, dust or other contamination and are at least 6 inches above the floor.

September 28, 2004 (Routine)

• 3-304.12A - Repeat In-use utensils improperly stored between use.
  Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food storage container. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food contact surface of the food preparation table or cooking equipment are cleaned and sanitized. 4) In running water of sufficient velocity to flush particulates to the drain, if used with moist food such as ice cream or mashed potatoes. 5) In a clean, protected location if the utensils, such as ice scoops, are used only with a food that is not potentially hazardous. or 6) In a container of water if the water is maintained at a temperature of at least 140F and the container is cleaned at a frequency as specified under 6-602.11(d)(7).
• 11-2-24A - Critical Repeat There is no certified food manager on duty.
  It is unlawful to operate a food service establishment unless it is under the immediate control of a valid Northern Virginia Certified Food Manager.
• 3-304.14B2 - Repeat Wiping cloths improperly stored between use.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use. Use clean wet wiping cloths for wiping spills from food-contact and nonfood-contact surfaces of equipment.

June 14, 2004 (Routine)

• 3-501.16A1 - Critical Soup hot holding at 107F.
  Hot hold potentially hazardous food at 140°F or above to inhibit the growth of harmful bacteria.
• 3-305.11A2 - Repeat Food stored in a location where it is subject to splash, dust or other contamination.
  Store food where it is not exposed to splash, dust, or other contamination and/or install an approved, durable and cleanable barrier between the splash source and the food to prevent contamination.
• 3-304.12A - In-use utensils improperly stored between use.
  Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food storage container. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food contact surface of the food preparation table or cooking equipment are cleaned and sanitized. 4) In running water of sufficient velocity to flush particulates to the drain, if used with moist food such as ice cream or mashed potatoes. 5) In a clean, protected location if the utensils, such as ice scoops, are used only with a food that is not potentially hazardous. or 6) In a container of water if the water is maintained at a temperature of at least 140F and the container is cleaned at a frequency as specified under 6-602.11(d)(7).
• 3-304.14B2 - Wiping cloths improperly stored between use.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use. Use clean wet wiping cloths for wiping spills from food-contact and nonfood-contact surfaces of equipment.
• 7-201.11A - Critical Containers of insecticide are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
  Containers of toxic chemicals must be separated by spacing or partitioning to prevent contamination of food, equipment, utensils, linens or single service items.
• 6-501.16 - Repeat Mops and brooms are not hung up to air dry.
  Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.
• 2-303.11 - Employees wearing jewelry on their arms and hands while preparing food.
  Ensure employees are not wearing jewelry on their arms and hands while preparing food. This section does not apply to medical alert jewelry or a plain ring such as a wedding band.

April 06, 2004 (Routine)

• 3-302.12 - Unlabeled food containers.
  Label working containers with the common name of its contents. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences.
• 3-305.11A2 - Food stored in a location where it is subject to splash, dust or other contamination.
  Store food where it is not exposed to splash, dust, or other contamination and/or install an approved, durable and cleanable barrier between the splash source and the food to prevent contamination.
• 11-2-24A - Critical There is no certified food manager on duty.
  It is unlawful to operate a food service establishment unless it is under the immediate control of a valid Northern Virginia Certified Food Manager.
• 4-402.12A - There is a floor mounted milk crate that is not elevated off the floor or sealed to the floor.
  Alter the installation of the equipment to allow easy floor cleaning. Make 1 of the following corrections: 1. Remove the equipment 2.Install casters 3. Elevate the equipment to a minimum of 6" off the floor 4. Seal the equipment to the floor
• 6-303.11C - Inadequate light was noted under the hood.
  Provide at least 50 foot candles at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor.
• 6-501.16 - Mops and brooms are not hung up to air dry.
  Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.